Arresting Proteolytic Degradation

Request Number N367319
Author Eloise Young
Need details

Sealed Air seeks ingredients or processing techniques which will prevent excessive proteolytic degradation in packaged meat and fish.



Thanks to advances in food science and packaging methods, food can be transported over very long distances without affecting food safety.  However, some modes of transport are slower than others (ocean or rail vs air), causing protein-based foods like fish or pork to undergo texture changes due to enzymatic action.   Such enzymatic action is a natural process, and the food is still quite safe for consumption.  But as the proteolytic degradation progresses, it can produce undesirable texture changes in the product, thereby affecting quality.

Sealed Air would like to identify ingredients or processing methods that would control or neutralize the progress of protease enzymes upon protein chains. Ideal solutions would completely arrest natural proteolytic enzyme action in meat products being shipped for later consumption.


Key Success Criteria
  • Will have no impact on taste or appearance of packaged meats or fish
  • Will be approved for direct food use
  • Will have be supported with at least preliminary data


Possible Approaches
  • Short term exposure to heat or pressure
  • Treatment with egg or milk protein extracts


Preferred Collaboration types
  • To Be Negotiated
Items to be submitted

We are looking for a concise abstract/executive summary. The proposal should briefly describe the technical approach and provide information on technology performance, background and description of the responding team and their related experience. To Respond, please use the red Respond button.


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Point of Contact
Jonathan Jakischa
Area of Interest
  • Food & Beverage
  • Food Manufacturing
  • Meat Products
Sealed Air Corporation
Due Date
December 31, 2016
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